I doctor a can with a half a head of fresh cabbage. I shred it then add it to the canned, then add enough water to cover it all. It double or triples the volume and makes for a sweeter, milder kraut. It needs to simmer for a few hours. Add water as it boils off.

I will boil up some potato and carrot later and cook a small pork chop, ALL the fat cut off. I may make some applesauce from scratch too. Have to go buy some apples. I have a friend who has an apple orchard and she usually supplies me with a case in the fall that lasts me through the year but I am all out now, it's June.